Fritters with Precious Mushroom Cheese Filling

Sift the flour into a large enough bowl. Make a well in it. Mix the yeast, 3 tbsp. milk and 1 tsp. sugar to make a dampfl. Cover and let rise in a warm place until it has doubled in volume. Add the ingredients to the dampfl, knead well and let rise again.

For the filling, put the cheese through a whisk, mix with buttermilk and cranberries until well formed.

Roll out yeast dough to finger thickness and divide dough in half. Brush one half with egg white and heap a teaspoon of the cheese mixture on top, 10 cm apart. Place the second sheet of dough on top and cut out the doughnuts with a water glass. The cheese mixture must be in the middle of the doughnuts. Put the doughnuts under a kitchen towel and let them rise for one hour. Then bake in hot clarified butter until golden brown. Drain on paper towel and sprinkle with powdered sugar and cloves.

Tip: Instead of clarified butter, you can also use butter in most cases.

Preparation Tip:

You can also freeze the ready formed pockets with Gorgonzola filling and simply put them in boiling water when needed!

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